Greek-style garlic-lemon potatoes with olives and feta from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • claire_txa051 on May 01, 2026

    Pretty good, would recommend the nonstick surface they mention ( I don’t own a big nonstick) and maybe wait to do feta until very end, maybe even on plate. Lemon flavor was just right.

  • Rutabaga on August 25, 2018

    I made this with fingerling potatoes, simply cut in half. It's quite tasty, one to turn to again when we need a substantial side dish with our meal.

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